CREAMETTES NO BOIL MEXICAN LASAGNA

1 tablespoon vegetable oil
1 lb. ground beef
1 cup chopped onion
1 tablespoon minced garlic
1 cup corn (frozen or canned, drained)
1 packet (1.25 oz.) taco seasoning mix
1 can (15 oz.) drained pinto or kidney beans (optional)
1 3/4 cups (15 oz.) ricotta cheese
4 cups (16 oz.) shredded Mexican-style cheese, divided use
2 eggs, slightly beaten
3 1/2 cups (two 16-oz. jars) salsa
1/2 package (8 oz.) CREAMETTE Lasagna, uncooked
TO SERVE:
1/3 cup each sour cream, chopped jalapeno peppers and chopped black olives

Heat oven to 350 degrees F.

In large skillet over medium heat, heat oil; cook meat, onion and garlic until meat is done and vegetables are tender.

Stir in corn, taco seasoning and beans.

In medium bowl, combine ricotta cheese, 1 cup shredded cheese and eggs; mix well.

Spread about 3/4 cup salsa on bottom of 13x9-inch baking dish; arrange 3 pieces of pasta lengthwise over sauce.

Spread one-third cheese mixture over pasta; then one-third meat mixture over cheese mixture. Spread one-third of remaining salsa over meat mixture. Repeat layers TWICE; top with remaining shredded cheese. Cover with foil.

Bake 40 minutes, or until hot and bubbly.

Remove foil; bake about 10 additional minutes. Let stand 10 minutes before cutting.

Serve with sour cream, jalapeno peppers and black olives.

Servings: 8
Source: Creamette Macaroni Co.